Sautee the red pepper,
celery, and onion in the butter for about 5 minutes or until tender. Cool
slightly. In a bowl, combine all
the other ingredients except the crabmeat. Combine sautéed vegetables with
mixture. Gently blend the crab into the mixture. Shape crab mixture into cakes.
Chill in the refrigerator for at least 45 minutes. Broil cakes for 3-4 minutes
on each side or until browned. When you are ready to
plate, fry two eggs, over easy. Place one on the plate then top with a crab
cake and add the second egg over that. Serve with remoulade and/or cocktail sauce
on the side.